While spicy, savory Indian food makes for some great take-out, there are many amazing Indian recipes you can try at home as well.
And don’t worry–if you feel intimidated by the unique spices and ingredients or you think your your cooking skills aren’t up to par, you’ll have no trouble with these 20 flavorful recipes.
Start with something easy and delicious like the Cashew Chicken Curry with Cilantro Sauce, Stovetop Naan, or Slow Cooker Red Lentil Dal, and you’ll be hankering for more.
Enjoy!
Stovetop Naan
Picture courtesy of Yummily Yours
Traditionally naan bread comes from sticking dough on the walls of a tandoor oven. To replicate that method without a clay oven, a baking stone or a flat skillet can be used instead. It’s a simple, no-fuss way to make” homemade bread> without worrying about yeast.
This whole-wheat naan is made with common ingredients like flour, yogurt, and oil. After the dough rests for a half hour, it can be rolled flat and tossed in a hot pan until the naan puffs up.
Serves 6
Ingredients
1 cup whole-wheat flour
1 tsp. baking soda
1 Tbsp. oil
1/2 cup plain yogurt
1 Tbsp. water (more if needed)
Salt to taste
2 Tbsp. sesame seeds
2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh mint
1 Tbsp. butter (optional)
Nutrition Facts (Per Serving)
Calories: 145
Protein: 4 grams
Carbs: 18 grams
Fat: 6 grams
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Slow Cooker Red Lentil Dal
Picture courtesy of Café Johnsonia
Lentils and lentil flour make their way into everything in Indian cuisine. The most popular dish is simply called dal, aka lentils, and the ways to make it are as varied as the ways to serve it. No matter what, it’s like a lentil stew with lots of spices.
Enjoy with rice, flatbread like poori, or served on the side to be mixed with other Indian dishes.
Serves 10
Ingredients
3 cups lentils
6 cups water
1 can (28 oz.) diced tomatoes
1 large onion, diced
4 cloves garlic, minced
2 Tbsp. grated fresh ginger
1 Tbsp. ground turmeric
3 green cardamom pods
1 bay leaf
2 tsp. cumin seeds
2 tsp. mustard seeds
2 tsp. onion seeds
2 tsp. fenugreek seeds
1 tsp. fennel seeds
1 tsp. salt
1/4 tsp. freshly ground black pepper
Fresh cilantro, for garnish
Nutrition Facts (Per Serving)
Calories: 244
Protein: 17 grams
Carbs: 42 grams
Fat: 2 grams
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Tikka Masala Naan Pizza
Picture courtesy of What the Fork’s for Dinner
Believe it or not, the best base for a flatbread pizza is naan. That’s because it’s flavorful, soft, and thin without being like a cracker.
You can use it for any kind of toppings, including simple tomato sauce with mozzarella cheese, or use the naan as an inspiration to make a healthier version of Indian takeout like tikka masala.
For a vegetarian version, try saag paneer or curried eggplant.
Serves 4
Ingredients
8 oz. boneless skinless chicken breast, cubed
2 tsp. coconut oil
1 Tbsp. butter
2 cloves garlic, minced
1/2 jalapeno pepper, deseeded
Salt to taste
2 pieces naan bread
1/4 red onion, thinly sliced
1 cup (4 oz.) Italian shredded cheese blend
2 Tbsp. fresh cilantro
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. garam masala
4 oz. tomato sauce
2 Tbsp. plain Greek yogurt
2 Tbsp. heavy cream
Nutrition Facts (Per Serving)
Calories: 369
Protein: 27 grams
Carbs: 21 grams
Fat: 20 grams
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Indian Masala Omelette
Picture courtesy of The Veggie Indian
It doesn’t take much to upgrade your plain scrambled eggs in the morning. The right spices, some basic veggies, and a handful of fresh cilantro will upgrade eggs to an Indian omelette.
Other than adding a few extra ingredients, the way this is made is similar to any other omelette. There’s just one special tip to make the eggs fluffy: mix in the salt before the other spices.
Serves 2
Ingredients
4 large eggs
1 medium onion, chopped
1/2 small tomato, chopped
2 green chilies, chopped small
Handful of fresh cilantro, chopped
Salt to taste
1/4 tsp. red chili powder
Pinch of black pepper
1/4 tsp. garam masala
1 Tbsp. milk
1 Tbsp. oil
Nutrition Facts (Per Serving)
Calories: 238
Protein: 14 grams
Carbs: 8 grams
Fat: 17 grams
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Healthy Mango Lassi
Picture courtesy of Turmeric Me Crazy
No spicy Indian dinner is complete without a lassi (aka smoothie). That’s because the cool yogurt drink helps to cut through the heat and prepare your palate for the next bite of spicy curry.
Lassis don’t need fruit and can be salty rather than sweet, but the most popular version outside of India is the mango lassi. This one uses the popular superfood chia seeds to thicken it up.
Serves 1
Ingredients
1 mango, peeled and diced
1/4 cup milk
1/4 cup plain yogurt
1 tsp. honey (optional)
1 tsp. ground chia seeds
2 ice cubes
Fresh mint
Nutrition Facts (Per Serving)
Calories: 260
Protein: 8 grams
Carbs: 50 grams
Fat: 4 grams
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Baked Cauliflower Manchurian
Picture courtesy of Oh My Veggies
This is a North Indian dish inspired by Chinese cuisine. So while the sauce might remind you of the kind of tangy, sour sauce served with Chinese takeout, the breaded cauliflower is prepared in the style of an Indian appetizer.
Cauliflower Manchurian can be served as a vegan entrée, although this is better as a side dish since high in carbs.
Serves 4
Ingredients
Baked Cauliflower:
1 cup whole-wheat flour
2 Tbsp. ground flaxseed
1 cup unsweetened almond milk
1 Tbsp. soy sauce
1 cup panko bread crumbs
1/4 tsp. freshly ground black pepper
Pinch of cayenne
1 medium head cauliflower, chopped into florets
Manchurian Gravy:
1 Tbsp. grapeseed oil
4 scallions, finely chopped
3 cloves garlic, minced
2 tsp. grated fresh ginger
2 stalks celery, finely chopped
1 serrano pepper, deseeded and minced
1 1/2 cups vegetable broth
3 Tbsp. soy sauce
2 Tbsp. tomato paste
1 Tbsp. agave syrup
2 tsp. rice vinegar
1 tsp. chili paste (or more to taste)
1/4 tsp. freshly ground black pepper
1/4 cup ice water
2 Tbsp. cornstarch
2 Tbsp. fresh cilantro
Nutrition Facts (Per Serving)
Calories: 395
Protein: 15 grams
Carbs: 67 grams
Fat: 8 grams
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Baingan Bharta (Indian Roasted Eggplant)
Picture courtesy of Honest Cooking
Even if you don’t like eggplant when it’s in Italian food, you may enjoy this comforting dish served with rice.
The eggplant isn’t just roasted but charred under the broiler, so it’ll get soft but not overdone to the point it’s mushy. After that, the delicious eggplant insides go into a skillet with tomatoes and seasoning like garlic, ginger, and coriander.
Serve with rice and protein of choice.
Serves 4
Ingredients
1 cup dry basmati rice
2 Tbsp. vegetable oil, divided
2 lb. eggplant, sliced in half lengthwise
1/2 yellow onion, chopped
4 cloves garlic, minced
1 tsp. minced fresh ginger
3 dried red chilies (or 1 fresh red chili pepper), chopped
2 tomatoes, chopped
1/4 tsp. chili powder
1/2 tsp. ground coriander
1/4 tsp. ground turmeric
1/2 tsp. salt
1 tsp. garam masala
2 Tbsp. chopped fresh cilantro
Nutrition Facts (Per Serving)
Calories: 312
Protein: 7 grams
Carbs: 56 grams
Fat: 8 grams
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Sweet Potato Chutney
Picture courtesy of Veg Recipes of India
Indian food is rich with flavors and ingredients not just because so many spices originate in South Asia, but also because the subcontinent has been a key player in global trade for millennia.
Ingredients like sweet potatoes aren’t native to India, but that doesn’t mean they haven’t found their way into South Asian cuisine along with other new world foods like tomatoes. As a naturally sweet topping with mild chilies, this chutney provides balance to spicy curries.
Serves 6
Ingredients
2 medium sweet potatoes
4 Tbsp. split black lentils
4 mild dry red chilies
1/4 tsp. fenugreek seeds
2 whole peppercorns
1 tsp. tamarind concentrate
4 Tbsp. grated fresh coconut
2 tsp. oil
1/2 tsp. mustard seeds
1 pinch asafoetida (or garlic powder)
Salt to taste
Nutrition Facts (Per Serving)
Calories: 135
Protein: 4 grams
Carbs: 22 grams
Fat: 3 grams
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Jeera Rice (Cumin Rice)
Picture courtesy of Manjula’s Kitchen
Basmati rice is fairly flavorful for a plain grain, but when you add spices, the simple bed of rice will make your curry taste even better.
Indian rice recipes often include a quick addition like cumin, saffron, lemon, or tamarind so it’s not hard to make. Yet, taking a minute to toast spices before boiling water will make the rice a standout side dish.
Serves 4
Ingredients
1 cup basmati rice
2 Tbsp. oil
1 tsp. cumin seeds
4 dried red chilies
1” cinnamon stick
2 cardamom pods, crushed
2 bay leaves
1/4 tsp. salt
1/4 cup chopped fresh cilantro
2 cups water
2 Tbsp. ghee (or butter)
Nutrition Facts (Per Serving)
Calories: 238
Protein: 3 grams
Carbs: 31 grams
Fat: 11 grams
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Indian Chickpea Soup
Picture courtesy of Indian Healthy Recipes
In India, chickpeas are used in a wide variety of curries, but they can also be enjoyed for breakfast as in this quick soup.
You don’t even need canned garbanzo beans. Soak dry chickpeas overnight, and in the morning or afternoon you can prepare them in a pressure cooker. Puree, and then boil in a saucepan with seasonings and a little lemon juice.
Serves 3
Ingredients
1/2 cup chickpeas
1/4 tsp. ground turmeric
Salt to taste
Water as needed
1/2 tsp. grated fresh ginger (or 1/4 tsp. ground ginger)
1/2 tsp. chopped fresh mint
Juice of 1 lemon
1/4 tsp. freshly ground black pepper
Nutrition Facts (Per Serving)
Calories: 128
Protein: 7 grams
Carbs: 21 grams
Fat: 2 grams
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Navratan Korma
Picture courtesy of Healthy Slow Cooking
A vegetable curry can require a lot of ingredients, and using a slow cooker can make Indian cooking a little less intimidating. This is one of those entrees where you can use up whatever’s in the kitchen.
Instead of cauliflower, use potatoes. Don’t have carrots? Substitute squash. And green beans will work in place of peas, if you prefer. You can also add paneer if you aren’t concerned about this being a vegan Indian curry.
Serves 2
Ingredients
1 cup cauliflower florets
1 cup chopped carrots
1/2 cup peas
1/2 cup diced tomatoes
1/2 cup water
1/4 cup cooked onion
2 Tbsp. minced bell pepper
1 Tbsp. grated fresh ginger
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
1/4 tsp. chili powder
1 Tbsp. raisins
1/4 cup unsweetened almond milk
2 Tbsp. cashew cream (or sour cream)
Salt to taste
Nutrition Facts (Per Serving)
Calories: 142
Protein: 5 grams
Carbs: 24 grams
Fat: 4 grams
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Kheer (Indian Rice Pudding)
Picture courtesy of Helyn’s Kitchen
To get a taste of the most flavorful rice pudding, head to India – or at least look to their recipes. It’s loaded with spices, so this is one rice pudding that’s anything but bland.
Along with cinnamon, cardamom is a staple of Indian sweets, and you probably know it’s unmistakable flavor from chai. Pistachios are another common ingredient in desserts, so feel free to chop some up to use as a garnish.
Serves 8
Ingredients
1 cup basmati brown rice
3 cardamom pods (or 1/2 tsp. ground cardamom)
2 cups water
2 cups coconut milk
2 tsp. ground cinnamon
1/3 cup raisins
2 Tbsp. date syrup (or honey)
1/4 cup pistachios, chopped (optional garnish)
Nutrition Facts (Per Serving)
Calories: 269
Protein: 5 grams
Carbs: 33 grams
Fat: 16 grams
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Kale Saag Paneer
Picture courtesy of Rhubarbarians
If you love to go out for Indian food, at some point you’ve probably tasted saag paneer. It’s a simple vegetarian dish made with spinach and a kind of cottage cheese called paneer.
This is an update that doesn’t just add two more leafy vegetables – kale and mustard greens – but also integrates fresh mango. To make this meal even more impressive, go all out and make” your own paneer>.
Serves 6
Ingredients
3 Tbsp. ghee or butter, divided
2/3 lb. paneer, cubed
1 red onion, diced
4 cloves garlic, minced
2” fresh ginger, peeled and minced
1/2 tsp. ground cayenne
1/2 tsp. ground turmeric
1 tsp. ground cumin
4 tsp. garam masala
8 cups chopped kale, stems removed
4 cups packed mustard greens, chopped
4 cups packed spinach, chopped
1/4 cup water
1/2 cup plain yogurt
Salt and freshly ground black pepper to taste
2 small mangoes, peeled and diced
Fresh cilantro, for garnish
Nutrition Facts (Per Serving)
Calories: 304
Protein: 15 grams
Carbs: 25 grams
Fat: 18 grams
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Cabbage Poriyal
Picture courtesy of Revi’s Foodography
India is known more for its curries than stir fry, but they do exist. An excellent side dish for spicy entrées, this cabbage stir fry is easy to make and doesn’t require many spices.
However, you may need to go to an Asian market, Indian specialty grocer, or the internet to find split chickpeas (chana dal) and black lentils (urad dal). May as well stock up because they’re common in Indian cooking, and as dry pantry goods they can be stored for years without going bad.
Serves 3
Ingredients
1 tsp oil
1/2 tsp. mustard seeds
1 tsp. split chickpeas
1/2 tsp. black lentils
1/2 tsp. cumin seeds
1 sprig curry leaves
1 green chili pepper, minced
4 cloves garlic, sliced
1/2 medium onion, sliced
1/2 medium head cabbage, sliced
1/4 tsp. salt
2 tsp. grated coconut
Nutrition Facts (Per Serving)
Calories: 119
Protein: 5 grams
Carbs: 23 grams
Fat: 3 grams
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Chicken Roti
Picture courtesy of Vegabond Summer
This Indian chicken dish has been adapted in Trinidad. Indo-Caribbean food has a rich history all its own with adapted favorites like curry mango, goat curry, and countless version of roti – a type of flatbread.
Whether you want to call this a stuffed flatbread or a curry chicken wrap doesn’t matter. Either way, it’s a delicious lunch with chicken and chickpeas.
Serves 8
Ingredients
Chicken Chickpea Curry:
1 1/2 Tbsp. vegetable oil
1 small scotch bonnet, sliced
1 large red onion, diced
1 sprig fresh thyme
3 cloves garlic, minced
1 Tbsp. vinegar
4 Tbsp. Jamaican curry powder
1/2 tsp. ground cumin
Salt to taste
1 1/2 lb. chicken
1 can (15 oz.) chickpeas, drained
3 cups chicken stock
Roti:
2 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup water
Grapeseed oil, for cooking
Nutrition Facts (Per Serving)
Calories: 339
Protein: 32 grams
Carbs: 35 grams
Fat: 7 grams
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Quinoa Vegetable Biryani
Picture courtesy of Foody Buddy
When you’re overwhelmed by the long list of new things to try in an Indian restaurant, ordering biryani is always a good bet. That’s because it tends to have a little bit of everything in one: rice, multiple vegetables, and of course spices.
The rice has been replaced with quinoa in this version, although you can easily switch back depending on personal preferences. And the recipe calls for carrots, peas, and green beans, but you can use other mild-flavored veggies if that’s what you have.
Serves 2
Ingredients
2 Tbsp. vegetable oil
3 whole cloves
1 cinnamon stick
2 cardamom pods
1/2 tsp. fennel seeds
Few curry leaves
1 red onion, chopped
1 green chili pepper, slit
2 tsp. ginger garlic paste
1 tomato, chopped
2 Tbsp. plain yogurt
7 leaves fresh mint
1/4 cup chopped carrots
1/4 cup chopped green beans
1/4 cup peas
2 tsp. ground coriander
1 tsp. chili powder
1/2 tsp. garam masala
1/2 cup dry quinoa (or rice)
1 Tbsp. fried onion (optional)
3/4 cup water
Salt to taste
Fresh cilantro, for garnish
Nutrition Facts (Per Serving)
Calories: 396
Protein: 11 grams
Carbs: 49 grams
Fat: 19 grams
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Indian Rice Cakes (Idli)
Picture courtesy of Serious Eats
This South Indian breakfast is a simple, savory cake. Instead of using any kind of flour, however, idli are made with lentils and rice.
The main ingredients are soaked all day, blended, and left to sit at room temperature overnight. In the morning, steam until the batter goes from wet to spongey – like a typical cake. Then serve with chutney like the onion or sweet potato varieties on this list, or enjoy these American-style with peanut butter, a dash of cinnamon, and a drizzle of honey.
Serves 8
Ingredients
2 cups dry rice
1/2 cup dry black lentils
2 cups water
Salt to taste
1 Tbsp. vegetable oil
Nutrition Facts (Per Serving)
Calories: 226
Protein: 6 grams
Carbs: 44 grams
Fat: 2 grams
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Cashew Chicken Curry with Cilantro Sauce
Picture courtesy of Nick Kindelsperger / Serious Eats
An outstanding introduction to food from India is 660 Curries: The Gateway to Indian Cooking by Raghavan Iyer. Not only does it have recipes for chicken curries, seafood curries, vegetarian curries, and more, but the cookbook also includes guides to making spice blends from scratch.
Luckily it’s not as complicated as it seems. Measure out the appropriate amounts, toast spices in a dry skillet, and grind.
Serves 4
Ingredients
1/4 cup cashews
1 red onion, half chopped and half thinly sliced
1/4 cup cilantro, chopped
2 Tbsp. canola oil
2 boneless skinless chicken breasts, sliced into strips
1 tsp. salt
1/2 tsp. garam masala
1/2 tsp. cayenne
Nutrition Facts (Per Serving)
Calories: 285
Protein: 26 grams
Carbs: 6 grams
Fat: 17 grams
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Samosa-Inspired Baked Potato
Picture courtesy of From Away
Since samosas are a kind of turnover, or stuffed pastry, they can take a while to assemble from scratch. To save time, enjoy that samosa veggie filling in a baked potato instead.
This way you’ll also be avoiding the fried dough and cutting down on some of the fat will retaining the Indian flavors. Serve with leftover chicken curry for a delicious double-take of yesterday’s dinner.
Serves 4
Ingredients
2 large potatoes
1/2 onion, diced
1 1/2 tsp. curry powder
1 1/2 tsp. minced fresh ginger
1/2 tsp. mustard seeds
2 tsp. extra-virgin olive oil
Handful of fresh cilantro, chopped
3/4 cup peas
3 Tbsp. butter
Salt and freshly ground black pepper to taste
1/2 cup plain yogurt, for topping
Nutrition Facts (Per Serving)
Calories: 280
Protein: 7 grams
Carbs: 38 grams
Fat: 12 grams
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Onion Chutney
Picture courtesy of PK’s Kitchen Equations
Chutneys are to Indian cuisine what salsa is to Mexican food. And that’s to say most dishes aren’t the same without some kind of delicious sauce served on the side.
This onion chutney can pair with appetizers, curries, idli, and various breads. Other kinds of chutney include tamarind (the dark red chutney), cilantro (the green chutney), mango, and coconut.
Serves 8
Ingredients
3 medium onions, roughly chopped
2 green chili peppers
3 dry red chilies
1/4 cup black lentils
1 tsp. mustard seeds
1 tsp. cumin seeds
1/4 tsp. fenugreek seeds
1 Tbsp. tamarind pulp
Salt to taste
1 tsp. oil
Nutrition Facts (Per Serving)
Calories: 50
Protein: 2 grams
Carbs: 9 grams
Fat: 1 gram
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What did you think of these Indian recipes? Have anything else to share? Let me know in the comments below!
